Brenaissance is more than a farm
It is home
The Farm
At Seasons, the farm is where our story begins.
The herd
Great food begins long before it reaches the kitchen.
Naturally ranched. Never a feedlot. Yellow fat, earned on the veld. A decision to build from the soil up.
Brenaissance’s Boran herd forms an important part of that story. What began as a bold farming venture in Stellenbosch has, through years of careful breeding and considered selection, developed into a herd known for its quality and diversity. We believe great food begins long before it reaches the kitchen. It begins with healthy animals, good soil, thoughtful farming and respect for the land that provides for us. That same philosophy follows the produce into the Seasons kitchen, where we keep things simple and allow good ingredients to speak for themselves.
The cattle programme grew with the same patience. Tom bred Boran for temperament and for how they do on open veld, not for the fastest growth. That herd, bred today in the North West, set the standard that every animal reaching our counter is measured against.
2012 | The first crop
Café Blanc de Noir
Where it began.
Café Blanc de Noir opened its doors in 2012. It became a place for long afternoons, full tables and, of course, the pizza so many of you still ask about.
Life comes in seasons.
So does a farm.
Why Seasons?
There are times to plant, times to wait, times to gather, and times when something new begins.What grows here changes. What the land gives us changes. And the food should change with it.
Seasons is a reflection of that: A restaurant shaped by the farm and the time of year.
2020 | The second crop
The Farmers Pantry
The farm changed.
In 2020, The Farmers Pantry opened in a world that looked very different. Over time, it became clear that the next chapter of the farm needed a little more thought. A little more time...
So we paused.
2026 | The final crop
A new season is taking shape.
Good food tastes better when you know know where it's from
Our people & producers
Care we recognise in other people’s work.
We work with the farm, and with farmers, growers and makers whose care we recognise in their work. Our menus move with the seasons and celebrate what is grown, raised and produced around us.
[Add the names: lamb farm “down the road”, line-fish supplier, bakery, growers]
Green house & coop
Bull Biltong
